果葡糖漿與麥芽糖漿的區(qū)別是什么？
來源：http://la-lin.cn 日期：2020-08-07 發(fā)布人：admin
說起糖類，每個人應(yīng)該都是比較熟悉的，因為我們體內(nèi)每天都會吸收糖類，然后進(jìn)行轉(zhuǎn)化。是人體不可或缺的能量來源之一。生活中常說的糖類有葡萄糖漿、果葡糖漿與麥芽糖漿，接下來我們就來看一下果葡糖漿與麥芽糖漿有哪些區(qū)別。
When it comes to sugar, everyone should be familiar with it, because we absorb sugar every day and then transform it. It is one of the indispensable energy sources of human body. Glucose syrup, fructose syrup and maltose syrup are the common sugars in our life. Next, let's take a look at the differences between fructose syrup and maltose syrup.
果葡糖漿主要是通過植物淀粉水解和異構(gòu)化制成的，是比較常見的一種甜味劑。果葡糖漿生產(chǎn)相對來說比較簡單，它一般不受地區(qū)和季節(jié)限制，需要的設(shè)備也比較簡單，投資成本低，生產(chǎn)流程簡單，因此也比較容易得到。果葡糖漿主要成分是果糖和葡萄糖，所以被稱為“果葡糖漿”。
Fructose syrup is mainly made by hydrolysis and isomerization of plant starch, which is a common sweetener. The production of high fructose syrup is relatively simple. It is generally not limited by regions and seasons. The equipment required is relatively simple, the investment cost is low, and the production process is simple. Therefore, it is relatively easy to obtain. Fructose syrup is mainly composed of fructose and glucose, so it is called "fructose syrup".
果葡糖漿一種無色黏稠狀液體，常溫時流動性好，沒有臭味，果葡糖漿甜度與果糖含量有關(guān)，含量越多，甜度也會越大。對于含果糖量高的果葡糖漿來說，僅需一點就能達(dá)到一定甜度。
Fructose syrup is a colorless viscous liquid with good fluidity and no odor at room temperature. The sweetness of fructose syrup is related to the content of fructose. The more the content, the sweetness will be. For fructose high fructose syrup, only a little can achieve a certain sweetness.
麥芽糖漿也是從淀粉中提取的，這種淀粉要求是的，一般經(jīng)過液化、糖化、脫色過濾、精致濃縮幾個步驟而得到，其中以麥芽糖為主要成分。
Maltose syrup is also extracted from starch, which is required to be of high quality. It is generally obtained through liquefaction, saccharification, decolorization, filtration and refined concentration, with maltose as the main component.
果葡糖漿在食品中的應(yīng)用非常廣泛，因為它的爽口、透明度好等特性，所以被用在碳酸飲料、果汁飲料、冰淇淋、酸牛奶、各類冷食品等。因為其滲透性、貯存性，被用于果脯、密餞、水果、罐頭、果醬等。因為其保溫性，而被用于蛋糕、夾心糕點、面包等。
High fructose syrup is widely used in food. Because of its refreshing and transparent properties, it is used in carbonated drinks, juice drinks, ice cream, yoghurt, various cold food and so on. Because of its permeability and storage, it is used in preserved fruits, preserved fruits, canned fruits, jam, etc. Because of its thermal insulation, it is used in cakes, sandwich cakes, bread and so on.
麥芽糖漿經(jīng)常被用于糖果、冷飲制、乳制品、啤酒、果凍等食品中，無論是果葡糖漿還是麥芽糖漿都發(fā)揮著不同的作用。
Maltose syrup is often used in sweets, cold drinks, dairy products, beer, jelly and other foods. Both fructose syrup and maltose syrup play different roles.
以上是關(guān)于果葡糖漿與麥芽糖漿的區(qū)別的相關(guān)內(nèi)容介紹，希望對大家有所幫助，想要了解更多資訊歡迎關(guān)注我們的網(wǎng)站。
The above is about the difference between fructose syrup and maltose syrup, hope to help you, for more information, welcome to our website.
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